A good upbringing means not that you won't spill sauce on the tablecloth, but that you won't notice it when someone else does.

Chicken Paillards with Walnut Sauce

3 tablespoons safflower or neutral-tasting oil
4 chicken cutlets (each 4-6 ounces and 1/4 inch thick)
coarse salt & freshly ground pepper
1/3 cup walnut halves
1/2 cup homemade or low-sodium chicken stock
2 tablespoons sherry vinegar

Heat oil in a large sauté pan over medium-heat until hot but not smoking.
Pat dry chicken and season both sides with salt and pepper, then place in pan (cook in batches if necessary, to avoid crowding) Cook until golden brown on first side, 3 to 4 minutes; turn chicken and continue cooking until golden on the other side and cooked through, 2 to 3 minutes. Transfer to a platter.
Reduce heat to medium-low. Add walnuts and toast, stirring occasionally, until golden, about three minutes. Raise heat to medium; add stock and vinegar. Cook, swirling the pan, until liquid is reduced by half and thickens slightly, about one minutes.
Combine with chicken on platter.

Note: If the cutlets are thicker than 1/4 inch, or vary in thickness, place them between pieces of plastic wrap and pound with a meat mallet to help them cook evenly.